Winter squash gratin
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Squash is so beautiful and abundant this time of year, it seems a shame to leave it off the Thanksgiving menu. So we created two easy dishes using especially pretty varieties: the delicata, an oblong golden squash with greenish stripes, and the sweet dumpling, a small bulbous squash striped and speckled in green and white.
Either dish can be partially made ahead. Fill the delicata halves, cover them in plastic wrap and refrigerate four to six hours before baking. Peel and slice the dumpling squash the day before, seal it in a plastic bag and refrigerate until needed.
Heat the oven to 375 degrees. Butter a 13-by-9-inch oval baking dish with 1 tablespoon of the butter. Arrange the sliced squashes in the dish; set aside.
Heat a large skillet over medium-high heat. Add the remaining 2 tablespoons of butter and heat until melted. Add the onions and cook, stirring occasionally, until soft and caramel-colored, 8 to 10 minutes. Season with the salt and pepper. Stir in the chicken broth. Bring to a boil and pour over the squash.
Cover and bake 15 minutes, then uncover and continue to bake until the squash is tender, 30 minutes. Pour the whipping cream evenly over the top and bake until the top begins to brown, another 15 to 20 minutes. Sprinkle with the parsley before serving.
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